Dine Drink Detroit Oct. 4-20

Dozens of Detroit restaurants and bars are coming together for the 4th Annual Dine Drink Detroit event.

It's a three-week culinary event that begins on Tuesday, October 4 and runs until October 20. Proceeds benefit the Detroit Riverfront Conservancy.

Participating restaurants feature signature food and drink combinations starting at just $15.

For more information and to see if your favorite restaurant is participating, visit www.dinedrinkdetroit.com. Reservations are not required.

VIDEO: Event organizer Scott Rutterbush and Allie Ogden from Parks and Rec Diner join us in the FOX 2 Cooking School to tell us more about the event. You can get Allie's recipe for peach and black pepper bread pudding below.

Peach and Black Pepper Bread Pudding

Bread Pudding Soak:
1 quart cream
1 cup milk
6 egg yolks
Salt and Pepper

1. Place all ingredients into a sauce pot and cook over medium heat, while whisking, until thickened. Allow to cool in the refrigerator for 1-2 hours.

Bread Pudding:
1 loaf black pepper bread, or any crust bread you'd like
1 quart of cream
6 egg yolks
1/4 cup roasted garlic
1/4 cup chopped and cleaned leeks cut into a small dice
1/2 cup caramelized onions
6 ounces white cheddar
Salt and Pepper

1. Slice bread into one-inch cubes and set aside. Grease a loaf pan and preheat the oven to 375*.
2. Place cream, garlic and leeks into a sauce pot and cook over medium heat until leeks become tender, 10-15 minutes. While whisking, add in your egg yolks and cook until cream is thickened. At this point you may either strain off the leeks and garlic or you can grind the mixture up in a blender or with an emersion blender. Remember the liquid will be hot and will expand when you are pureeing it, so be careful and leave room.
3. Place bread cubes into a mixing bowl, add caramelized onions and white cheddar. Add in cream mixture. Season with salt and pepper. Mix together.
4. Fill greased loaf pan with bead mixture. Make sure it is packed into the loaf pan well, if not it will crumble when you remove it.
5. Bake for 40 minutes and check for doneness. The bread pudding should be firm to the touch with no visible liquid left.
6. Remove from the oven, allow to cool and prepare the peach relish.

Peach Relish:
6 firm peaches
1/2 chopped bunch cilantro
1/4 c pickled hot peppers
1/4 cup brown sugar
1/4 cup honey
1/8 c hot sauce
Salt and Pepper

Cut peaches into segments and toss with remaining ingredients. Season with salt and pepper. The peaches should be slightly spicy while still having a nice sweetness. You can mix and match this to your personal preference. All the peaches to sit for 1 hour in the refrigerator for maximum flavor potential.

To Assemble Dish:

It's recommended to cook this on a griddle for maximum flavor, but if that's not available a cast iron skillet does the trick.

1.Preheat the griddle or cast iron skillet and add a bit of butter to grease the pan.
2. Cut cooled bread pudding into slices and dunk in into the toast soak.
3. Immediately put the dunked bread pudding slices onto the griddle and cook until nicely caramelized.
4. Arrange bread pudding slices onto a serving plate and cover with peach relish.